Categories: Vegetables 
      Yield: 4 servings 
  
      4 c  Cabbage, shredded 
      1 sm Carrot, grated 
      1 sm Onion, chopped 
    1/4 c  Celery, sliced 
    1/4 c  Low-fat plain yogurt 
      2 tb Light mayonnaise 
      4 ts White vinegar 
      1 ts Dijon mustard 
    1/2 ts Granulated sugar 
      1 pn Salt 
      1 pn Pepper 
  
  In bowl, toss together cabbage, carrot, onion and celery. 
   
  In small bowl, stir together yogurt, mayonnaise, vinegar, mustard, sugar, 
  salt and pepper. Stir into cabbage mixture; toss well. 
   
  [Coleslaw can be refrigerated in airtight container for up to 2 days] 
   
  Variation: add chopped sweet pepper, small broccoli florets or any other 
  vegetables you have on hand. 
   
  Per Serving: about 65 calories, 2 g protein, 3 g fat, 9 g carbohydrate 
   
  Source: Canadian Living magazine [Jan 96] 
  Presented in an article by Carol Ferguson. 
  Recipes from Canadian Living Test Kitchen. 
   
      [-=PAM=-]    PA_Meadows@msn.com